Spinach, Strawberry & Fennel Salad
A delightful spinach salad with strawberries, fennel, avocado, snap peas and almonds tossed in a simple homemade poppy seed dressing.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: Serves 4
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
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For the dressing:
- 1/2 cup plain yogurt (not Greek)
- 2 tablespoons mayonnaise
- 2 1/2 tablespoons honey or granulated sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon zest and juice
- 1 tablespoon poppy seeds
- 1/4 teaspoon kosher or sea salt
For the salad:
- 6 cups fresh spinach
- 2 cups fresh strawberries, hulled and sliced
- 2 medium avocados, sliced
- 1 small fennel bulb, thinly sliced
- 1/2 cup sugar snap peas, thinly sliced
- 1/4 cup sliced almonds
Instructions
- In a medium bowl, whisk together yogurt, mayonnaise, honey or sugar, apple cider vinegar, lemon zest and juice, poppy seeds and salt. Taste and adjust seasoning, if necessary.
- Arrange spinach on 4 plates. Evenly distribute strawberries, avocado, fennel, snap peas and almonds. Drizzle with dressing just before serving.
Notes
Cooking Tip: Save the fennel fronds (the dill-like tops of the fennel stalk), chop them and whisk them in the dressing or place on top of the salad, if desired.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 308
- Sugar: 15g
- Sodium: 212mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 12g
- Protein: 8g
- Cholesterol: 5mg
Find it online: https://thehealthyepicurean.com/spinach-strawberry-fennel-salad/